Miso-Caramelized Sweet Potato and Kale Hash

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, umami-rich hash with caramelized sweet potatoes and wilted kale, ideal for brunch or dinner. This Japanese-inspired vegetarian recipe (vegan), ready in about 35 minutes, pairs Sweet potatoes, Kale, White miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Sweet potatoes
• 4 oz Kale
• 2 tbsp White miso paste
• 1 tbsp Soy sauce
• 1 tbsp Maple syrup
• 2 tbsp Olive oil
• 1/2 cup Onion
• 2 cloves Garlic
• 1 tsp Sesame seeds

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Instructions

1. Step 1: Dice sweet potatoes into 1/2-inch cubes and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; roast at 400°F (200°C) for 20 minutes until tender and slightly crisp at edges.
2. Step 2: While potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté for 4 minutes until translucent.
3. Step 3: Add minced garlic and cook for 30 seconds until fragrant, then stir in miso paste, soy sauce, and maple syrup until smooth and bubbly.
4. Step 4: Add roasted sweet potatoes and chopped kale to the skillet, tossing until kale wilts (about 2 minutes). Season with additional salt if needed.
5. Step 5: Transfer to a plate, sprinkle with sesame seeds, and serve immediately.